Kathryn Sampeck
Illinois State University
DATE: February 15, 2016
TIME: 5:30 p.m.
LOCATION: Salomon Center, room 001,
Brown University Main Green
Near 75 Brown Street, Providence
Chocolate is now a fairly unremarkable part of daily life. We know what color it is, how it should taste, what kinds of foods it should be part of. Little would you suspect that chocolate has a grim past that involved some of the greatest horrors of Spanish colonialism. A cultural history of taste in a broad sense shows how the contemporary experience of chocolate has roots in colonial choices about who produced chocolate, where, when, and for whom and struggles against abuse and marginalization despite changes in the political economy designed to thwart those very efforts.
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